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Creamy Potato Soup with Bacon

4.6 from 20 votes

posted: 09/07/18

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

This Creamy Potato Soup with Bacon is the perfect winter soup. Made with simple ingredients, this soup is the definition of comfort food.

Serve it all by itself or make an apple bacon salad to go on the side and some warm fast easy biscuits.

bowl of creamy potato soup with bacon topped with cheese, bacon, and scallions

Welp. We made it through the first week of everyone back in school and ALL the activities and I can tell you that we are BEAT. Seriously, all five of us need an epic nap. In fact, I just got home from picking up Piper at school, and she asked for a snuggle on the couch with me. So I am off to do that. #importanttasks  But I wanted to give you this amazing soup recipe before I did.

Reader Review

I made this for dinner tonight and it was delicious! Perfect for a cold November evening. We paired it with a nice, hot, crusty Italian bread. I did add more carrot, just because we love carrots, but that is the only change I made. Another fabulous recipe!!

The Key to a Good Potato Soup

So the key to this recipe is making a good roux. It’s one of those things that we aren’t born knowing how to do, you know, like boiling water, but with a little practice you can make a roux to rival great sous chefs. It’s that fat and flour mixture that you slowly add liquid to that makes for a super creamy delicious soup.

overhead view of creamy potato bacon soup

How to Make Creamy Potato Soup from Scratch

  1. Start by cooking some cut up bacon in a large stock pot. It will render it’s fat which is the first thing you need for your epic roux.
  2. Next you want to sauté your veggies in the bacon fat until they are soft.
  3. Then add your flour, the second part of your roux!
  4. Now you slowly add your chicken stock. Guys, it’s really key that you go slowly here. I’m talking like two tablespoons at a time for the first little bit, fully whisking in your liquid. If you don’t do it that way, you won’t get as creamy of a soup.
  5. Now you just let your potatoes cook in there and add in your milk at the end.
easy creamy potato soup being ladled out of a stock pot

This creamy potato soup with bacon takes about an hour to make, but a big chunk of the time is just letting the potatoes get soft.

And I have to say, we love a great soup like this for a weeknight dinner in the fall and winter. It’s so comforting and it’s the ultimate one pot meal.

Other Great Soup Recipes for Fall and Winter

overhead view of easy creamy potato soup with cheese, bacon, and scallions

Okay, I need to head off to do those very important snuggles, but before I do, I wanted to throw out there that if you are looking for an easy and beautiful way to follow me, head over to Instagram! I post everyday and it’s basically all the deliciousness your eyes can handle plus some behind the scenes stories with the kiddos. And if you do make one of my recipes please tag me on Instagram (@lisasimplejoy) and throw a hashtag in there for good measure too! #simplejoyrecipes

Thanks friends! Happy weekend!

easy creamy potato soup recipe being spooned out of a bowl
bowl of creamy potato soup with bacon topped with cheese, bacon, and scallions
4.6 from 20 votes

Creamy Potato Soup with Bacon

Serves: 6
(tap # to scale)
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
This Creamy Potato Soup with Bacon is the perfect winter soup. Made with simple ingredients, this soup is the definition of comfort food.


  • 6 slices thick cut bacon diced
  • 1 small yellow onion diced
  • 3 stalks of celery diced
  • 2 carrots peeled and diced
  • 2 cloves garlic minced
  • 1/3 cup all purpose flour
  • 2 cups chicken stock
  • 2 pounds russet potatoes peeled and diced
  • 2 cups whole milk
  • salt and pepper to taste
  • shredded cheddar cheese for topping
  • diced scallions for topping
  • bacon pieces for topping


  • In a large heavy bottomed stock pot, cook the bacon until just crispy.
  • Add in the onion, celery, carrots, and garlic.  Cook until the vegetables are soft. About 5 to 7 minutes.
  • Stir in the flour into the vegetable mixture.  Then very slowly add the chicken stock.  It works best to add a few tablespoons at a time, whisking throughout in between. This should take about two minutes at the most.
  • Bring the mixture to a boil and add in the potatoes.  Turn down the heat to a simmer, stirring regularly, and cook until the potatoes are fork tender. About 20 to 30 minutes. Make sure the heat is very low. If it is too high, too much of the liquid will evaporate.
  • Stir in the milk and allow the milk to cook through, about 1 to 2 minutes.  Top with cheddar cheese, bacon, and diced scallions. Enjoy!
Calories: 485kcal (24%) Carbohydrates: 65g (22%) Protein: 21g (42%) Fat: 17g (26%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Cholesterol: 46mg (15%) Sodium: 575mg (25%) Potassium: 1459mg (42%) Fiber: 5g (21%) Sugar: 12g (13%) Vitamin A: 3700IU (74%) Vitamin C: 70.1mg (85%) Calcium: 290mg (29%) Iron: 2.5mg (14%)
Author: Lisa Longley
Course: Soup
Cuisine: American
bowl of creamy potato soup with bacon topped with cheese, bacon, and scallions

did you make this

Creamy Potato Soup with Bacon

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


    Have a question? Use the form below to submit your question or comment. I love hearing from you & seeing what you made!

    Rate This Recipe:

  1. Samantha Witbak says

    I’m wondering if I can substitute 1/2 cup of heavy cream for 1/2 cup of the milk?

    • Lisa Longley says

      Definitely! It will be thicker, but delicious!

  2. Laci says

    I’m making this tonight. I’m really nervous about making the roux. I’m a horrible cook but this recipe I have to try!

    • Lisa Longley says

      You can do it Laci! Just make sure to add the liquid slowly at first, whisk a lot, and put your pot over medium low heat. Turn the heat up a little if it’s not bubbling. You’ve got this.

  3. Andy says

    5 stars
    I made this last night and it was delicious! 2 cups of stock wasn’t going to be enough, so I used 4 cups of stock instead of 2. Other than that everything was the same. If you want a soup for those long cold winter nights, you can’t go wrong here.

  4. Sharlon says

    Can you make this the day before serving and reheat?

    • Lisa Longley says

      Yes, just be sure to reheat over very low heat and stir often.

  5. Shirley says

    Is anyone experimenting/developing these kind of recipes using potato starch as a thickener rather than making a roux?

  6. David Rodriguez says

    Loved the potato soup – the ultimate comfort food. I stretched the recipe a little, adding more potatoes, bacon and flour. I then added a little more stock. At the end, I used a potato masher to mash some of the potatoes in the pot. This served to thicken the soup. Came out great.

    Now that I have so much soup, does it freeze well?

    • Lisa Longley says

      This soup will freeze fine, just make sure to reheat it over low heat, stirring often.

  7. David says

    5 stars
    Loved it – the ultimate comfort food. I added more stock originally and thickened it in the end by mashing about half the potatoes in the pot with a potato masher.

    Does it freeze well?

  8. Toots McLean says

    5 stars
    This was easy and excellent!!! My husband Loved it too!!!

    • Lisa Longley says

      So glad to hear this!

  9. philomelaarias says

    delicious and yummy recipes

  10. Kat says

    3 stars
    This turned out ok, but it’s method a bit odd. Cooking the potatoes in an already thickened broth was unnecessarily challenging. No way 2 cups broth would even cover 2 pounds of potatoes and I used 3 cups to make it work. The only real flavor came from the bacon.

    • Lisa Longley says

      This is a pretty typical method for preparing a soup with a cream base. If you watch the video, you can see that two cups of broth doesn’t cover the potatoes, but they still cook perfectly and turn out fine. The final liquid of the whole milk makes it the perfect ratio of broth to other ingredients . . . I wonder if you would have liked it a little bit more if you had stuck to the 2 cups of stock.

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners